Rating: 3 stars
32 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 10
  • 1 star values: 3
  • 32 Ratings
Lindsay Hunt

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Toss the squash, maple syrup, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, turning once, until golden brown and tender, 9 to 12 minutes.

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  • Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook 2 of the pork chops until golden brown, 1 to 2 minutes per side. Cover, reduce heat to medium-low, and continue to cook until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 30 seconds to 2 minutes more. Transfer to a plate, then repeat with the remaining 2 pork chops; reserve the skillet.

  • Add the shallot to the reserved skillet and cook, stirring frequently, until tender, 2 to 3 minutes. Whisk in the broth and mustard and cook, stirring occasionally, until thickened, 3 to 5 minutes.

  • Drizzle the pork with the sauce. Serve with the squash. Sprinkle with parsley.

Nutrition Facts

476 calories; fat 22g; saturated fat 6g; cholesterol 115mg; sodium 617mg; protein 44g; carbohydrates 26g; sugars 10g; fiber 3g; iron 3mg; calcium 111mg.
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